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  • Mango and Tuna Ceviche


    8 Portions

    • Ingredients
    • Tuna, diced
      ½ lb.
    • Lime juice, divided
      6 Tbsp.
    • Salt
      as needed
    • Mango, ripe, peeled, diced
      1 each
    • Cucumber, seeded, diced
      1/2 cup
    • Red onion, fine julienne, rinsed
      ¼ cup
    • Jalapeños, minced
      1-2 tsp. or as needed
    • Cilantro, chopped
      1 Tbsp.
    • Extra-virgin olive oil
      1 Tbsp.
    • Ground black pepper
      as needed

    • Ingredients
    • Tortilla chips
      as needed
    • Lettuce cups, optional
      as needed
    • Avocado, sliced, optional
      as needed


    1. Combine the tuna, 2 tablespoons lime juice, and a pinch of salt. Let sit for 1-5 minutes depending on how “cooked” you would like your tuna. Drain the tuna.
    2. Combine the mango, cucumber, red onion, 3 tablespoons lime juice, and jalapeños in a bowl.
    3. Add the tuna and cilantro to the mango mixture and adjust the seasoning with salt and lime juice as needed.
    4. Fold in the extra-virgin olive oil. Do not over mix once the olive oil is added or it will dull the color of the ceviche.
    5. Serve with tortilla chips.
     Variation: Serve with lettuce cups or add diced avocado to the mixture. To serve as a mini tostada, cut all ingredients into ¼” pieces, and serve on top of the crisp mini fried tortilla shell and top with sliced avocado.